Melissa from Satifying Eats has a new cookbook, that is great! I love it!! I highly recommend it. It is really a complete grain-free sugar-free cookbook, with everything you can think of. For this dish, I used the Bread-less Bread Crumbs from her book. There is a similar recipe on her blog, that I linked to, below (parsley omitted, although sounds like it would be tasty if you have them!).
I apologize for the picture- my camera seems to be needed a battery replaced, it didn't focus correctly and the scallops didn't last long enough for another picture!! They are so tasty!
|Half the recipe - a generous serving!|
Gluten Free "Breaded" Bay Scallopsserves 2-3 as an appetizer
1/2 lb bay scallops
2 Tablespoons Kerrygold herbed butter or plain butter [grass-fed/non GMO like Kerrygold or Smjör]
splash white wine (optional but yummy. alcohol will likely cook off)
2- 3 Tablespoons Breadless Bread Crumbs from Satisfying Eats
Preheat the oven to 400˚F. In a small baking dish or pie tin, spread around a few thinly sliced pats of butter. You can use a little more than 2 Tablespoons, if you like. Place dish in oven to melt butter. Remove, and add a splash of white wine. Put your scallops in a single layer on top, and stir to get the butter all over the scallops, but keep them in a single layer. Sprinkle the "bread crumbs" lightly on top of the scallops. Bake for 12 - 18 minutes until done - scallops will be opaque, and breadcrumbs golden. Serve immediately.
Let me know if you enjoyed this recipe and any tweaks you made to it, and how it came out! Thanks!!
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